Roasted chicory with strawberry vinaigrette

Sometimes the simplest vegetable starter dishes are the best. Chicory has a subtle bitter flavour and with this fresh strawberry vinaigrette it is a perfect early spring pairing. It is quick and simple to make. Serve as a light starter or even as a side dish to your sunday roast.


Oven roasted chicory with strawberry vinaigrette

Looking for an interesting vegetable pairing? Try this simple but tasty oven roasted chicory with strawberry-thyme vinaigrette and parmesan. Heavens!

Servings: 2 people
  • 2-3 chicory
  • 1 bunch thyme
  • 100 gram strawberries
  • 1 lime
  • 2 tbsp rice syrup
  • 2 tbsp white wine vinegar
  • 5 tbsp olive oil for roasting and vinaigrette
  • 1 tbsp mustard
  • 20 gram parmesan
  • salt
  • pepper
  1. Heat up the oven to 200°C. Wash the chicory and quarter them. Put some olive oil onto a oven roasting tray and add the chicory. Put some thyme on your chicory – keep some for decoration – and add salt and pepper. Turn the chicory in oil so it is covered with olive oil. Put the tray into the oven and roast for 10 minutes until the chicory begins to soften and go brown at the edges. Turn the pieces over and cook in the oven for a further 10 minutes or until the chicory is meltingly tender and sweet.

  2. Meanwhile cut the strawberries in little cubes and put them in a bowl. Add the juice of a lime, olive oil, rice syrup, mustard, white wine vinegar and salt and pepper to your strawberries. 

  3. Put your roasted chicory on some plates and drizzle your strawberry vinaigrette over it. Sprinkle some parmesan shavings over it and add some of your left over thyme leaves. Bon Appetit!

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